Sometimes, ya just gotta have potato chips. Salt, grease, carbs...yum! We did not have any in the house so I fired up the deep fryer, got out the mandolin and made us some home made chips...
Appetizers
March 31, 2011
August 15, 2010
Small and Tasty Bites
During the summer, Jamie and I don't always feel like cooking or eating a large meal. Recently, we have had so much fun creating 'small and tasty bites" of our favorite foods. Appetizers to create a sophisticated and sensual mood are made to order. Rosemary encrusted olive bread and crackers form the base of these delicious finger foods. We have been playing with lots of olive tapanades from green, to black, or mixed with peppers, yummy. Fruits and vegetables add color and contribute to our five a day. Melon wrapped prosciutto adds a sweet and salty complement to the plate. Couple this with your favorite wine and you never know...
November 08, 2009
Swedish Meatballs
I really love meatballs. I decided to try a new version of meatball and decided to try Swedish Meatballs. During the process I found a new way (for me) of browning the meatballs. Instead of pan frying them I baked them. I really liked this way to cook the meatball for several reasons: less fat, even cooking and browning and easier.
This recipe combines the talents of Alton Brown with the pre-packaged goodness of McCormick Swedish Meatball mix.
Ingredients:
1 package McCormick Swedish Meatball mix
2 slices of fresh white bread
2 cups of milk
3 tablespoons of clarified butter, divided
1/2 cup finely chopped onion
Salt and pepper to taste
3/4 pound ground chuck
3/4 pound ground pork
2 large eggs
1/4 cups of flour
3 cups of beef broth
1/4 cup heavy cream
Directions:
Preheat oven t0 200.
Ground the bread in the food processor until it resembles bread crumbs. Set aside
In a pan, melt the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
Combine the bread to the ground chuck and ground pork, eggs, and salt and pepper to taste. Add the seasoning portion of the McCormick package to the mixture. Mix well.
Form meatballs into even portions and bake in a 350 degree oven for about 20 - 30 minutes until brown and cooked.
In a pan add butter and melt. Add the flour to the pan and whisk until lightly browned approximately 1 - 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the grave reaches the desired consistency.
Remove the meatballs from the oven and cover with the gravy and serve.
June 14, 2009
Asparagus Puffs
My friend Margo brought these puffs to a wine tasting party. These babies were definitely a hit. Here they are for you to try. Bring them to your next potluck. You won't be sorry.
Ingredients:
¼ lb asparagus spears ¾ cup milk 5 tablespoons unsalted butter, cut into pieces ¾ cup all-purpose flour ½ teaspoon salt ¼ teaspoon cayenne pepper 3 eggs, at room temperature ¾ cup freshly grated Parmesan cheese ½ cup shredded Gruyère cheese
Directions:
Cut or snap off the tough stem ends from the asparagus spears and discard. Cut the spears crosswise on the diagonal into ¼ inch pieces. Bring a sauté pan three-fourths full of salted water to a boil. Add the asparagus and simmer just until tender, about 1 minute. Drain immediately; set aside.
In a heavy saucepan, combine the milk and butter and bring to a boil over medium-high heat. Meanwhile, sift together the flour, salt and cayenne pepper into a small bowl. As soon as the milk reaches a boil and the butter has melted, remove from the heat and add the flour mixture all at once.
Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from the sides of the pan, about 1 minute. Transfer to a bowl. Add the eggs,one at a time, beating well after each addition. Let cool for 10 minutes.
Preheat an oven to 400°F (200°C). Line 2 baking sheets with parchment paper and lightly butter the paper.
Add the asparagus, Parmesan and Gruyère to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place on the baking sheets, spacing them about 1 inch apart.
Bake until golden brown, 20-25 minutes. Remove from the oven and, using a spatula, transfer the puffs to a warmed serving dish. Serve at once.
May 31, 2009
Cocktail Meatballs
Ingredients:
- 1 pound lean ground beef
- 1 egg
- 2 tablespoons water
- 1/2 cup bread crumbs
- 3 tablespoons minced onion
- 8 ounces jellied cranberry sauce or grape jelly
- 3/4 cup chili sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons lemon juice
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
- Bake in preheated oven for 20 to 25 minutes, turning once.
- In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
True Confession: I made these meatballs for a wine tasting party. I also made the sausage bread and white chocolate strawberries. I was motivated to develop some recipe ideas for the blog. However… In trying to do so many recipes I was trying to time everything to meet my deadline. I decided to cook the meatballs early in the day and then reheat them just before leaving for the party. BIG MISTAKE: the meatballs were over cooked and rubbery. I had a feeling before bringing them, but I thought no one would notice. When Jamie and I got home we were talking about what a good time we had at the party. During this discussion he commented about the overdone meatballs. OMG!!! Someone DID notice. Lesson… No one is perfect. Cooking is an experiment. Sometimes things work, sometimes they don’t. It is part of the creative process.
